Long aging (6 years) in the cellar has given this limited-production wine an extra richness and ripe toastiness. It is made from 50-50 Pinot Noir and Chardonnay from Grand Cru vineyards. These characteristics, combined with the full-blown apple and baked-fruit flavors, give a rich, complex wine that is now ready to drink.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.